Grapes hand harvested over several days in early April were crushed into several small batches, and allowed to spontaneously ferment. The cap was managed by hand plunging, and the batches were all dry within about 2 weeks. After a further week on skins, they were basket pressed and combined. Malo-lactic fermentation occurred spontaneously during the next few months, and the wine was bottled without fining, filtration or sulphur addition in late 2013.

The wines are produced from certified biodynamic grapes grown at the Goulburn Terrace vineyard, on the banks of the Goulburn River near Nagambie, in Central Victoria.

In the winery we encourage natural processes to transform the grapes into wine. Additions and treatments are minimised or eliminated, letting each wine express fully the grapes it was made from, the place they were grown, and the characteristics of the season. With no fining agents used, the wines are all suitable for vegans.

Alcohol 14.5% vol

Certified Biodynamic by NASAA.
Cork (Diam) closure. GI Nagambie Lakes.